Monday, 15 September 2014

If you love
fish tacos, you must try these Basa Fish Tacos! They are a great alternative to
traditional meat tacos, and are very kid friendly. I seasoned the basa with a
spice blend of cumin, chili powder and paprika and topped the fish with
tomatoes, green onion, cilantro and a lime crema (sour cream combined with lime
juice). This recipe made enough for 2 adults and two small children (who only
had a little bit of fish each). Double the recipe for more adults. Recipe would
also work well with Tilapia as it is also a firm white fish.

Ingredients:

2 basa fish
fillets

1/4 tsp each
of coarse (kosher) salt and freshly ground black pepper

1/4 tsp
ground cumin

1/4 tsp chili
powder

1/8 tsp
paprika

1 tsp of
canola oil

1-2 limes

1/2 cup of
sour cream

2 roma
tomatoes, chopped

2 green
onions, sliced

Cilantro

Medium (7″)
flour tortillas

Method:

Prepare lime
crema by combining sour cream with lime juice from about 1/4 to 1/2 lime
(it will depend how big and juicy your lime is) and some cilantro (1-2 tbsp),
combine and set aside for serving with tacos.

Combine
tomatoes, green onions, about 1/4 cup of cilantro and 1/4 to 1/2 lime (again it
will depend on how big and juicy your lime is). Set aside until ready to build
your taco.

Preheat the
broiler to high.

Cut the basa
fish fillets into about 10 pieces (I cut each fillet into 5 triangular chunks)
and place in a bowl.

Season the
fish with the canola oil, salt, pepper, cumin, chili powder and paprika and
turn to coat evenly.

Place the
fish on a baking sheet covered with non-stick aluminum foil.

Place under
the broiler and cook 4-5 minutes each side, remove from oven once fully cooked
and browned nicely. Top the fish immediately with a squeeze of lime (I used 1/4
of a lime).

Warm your
tortilla on the stove (I warm them directly on my flat top stove until warmed
through and slightly toasty), and then top with fish with the tomato, onion and
cilantro salsa and some lime crema.